Believe it or not, the last place I wanna be this Labor Day weekend is in a hot kitchen. So I'm giving my oven the day off and I'm making something quick so I can just chillax for the rest of the weekend. What's the magic ingredient of this simple and easy dessert? Greek yogurt.
One day, I was having breakfast with my sister and she introduced me to Greek yogurt. At first I wasn't sure if I was gonna like it (too healthy for me, I thought) but once I tried it, I was pretty much hooked ever since. I love how rich and creamy it tastes, unlike other yogurts I've eaten in the past. And when you top it with some fresh fruit and a drizzle of honey, it's like you're eating dessert for breakfast! So with that thought swirling in my head, I wondered if I could create a delicious dessert using Greek yogurt. And the answer is yes :-)
This light and luscious cheesecake is so deceptively indulgent and it's virtually effortless to make. Instead of adding whipped cream, which is what most no-bake cheesecakes call for, I used thick and creamy (not to mention healthy) Greek yogurt. Drizzle a little bit of honey on top and serve with some fresh fruit and voila! You got yourself a decadent cheesecake that's actually good for you :-)
HAVE A WONDERFUL LABOR DAY :-)
No-Bake Honey Yogurt Cheesecake
Makes 8-12 servings
Allergy Note: contains dairy and wheat ingredients
two 8-oz. bars of cream cheese
1/2 cup honey
1/2 cup granulated sugar
1 tsp. vanilla extract
1 1/2 cups nonfat Greek yogurt, plain
1 Tbs. lemon juice
1 1/2 cups graham cracker crumbs
5 Tbs. butter, melted
3 Tbs. granulated sugar
fresh fruit to garnish (optional)
For the crust:
In a medium mixing bowl, combine graham cracker crumbs, butter and sugar until blended. Press onto the bottom of a well-greased 8-inch or 9-inch round cake pan and up the sides about an inch (a spring form pan, tart pan or even individual ramekins will work too). Place in the refrigerator to chill.
For the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add in the honey, sugar and vanilla extract. Add in the Greek yogurt and lemon juice; mix until blended . Pour the filling over the chilled graham cracker crust and smooth the top. Cover and refrigerate for 3 to 4 hours, or overnight.
Serve with a drizzle of honey and some fresh fruit.
Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I just love them and wanted to share them with you :-)